Spring time cleansing soups are all about feeling fresh and allowing the body to bounce into summer with some extra energy. We want to strip the liver of all those wintertime sluggish habits and get up and going again. Opening the way with new ideas, sprouts of concepts, buds of success and releasing stagnancy and all that is old and dead!
Yes, its always a great letting go in some peoples minds! especially the yogis who believe that we are here to gain nothing, and we are here to let go of everything.
There is a saying that helps us sometimes when we wonder why we are holding onto old habits that don't serve us? when we are stuck in an old paradigm.
Ask yourself this...
"How well do I live? How well do I love? How well do I let go?" Reflect on this saying and then do what you need to to change it so that you are happy with your thoughts and answers!
We have a new course coming on November 3rd online.
It's " design your ultimate detox plan" for four weeks. This current course is in week three now and going so well. We are all loving it. I would like to say that if you enrol in my course you will have an access via my web site to the weekly online content for the duration of the course and we also have a facebook live classroom weekly where everyone posts their assignments and its so much fun. If you use facebook for nothing else then this is a great use of the platform. So I encourage you to enrol and take the early bird price of $100 until Oct 20th.
THIS IS AN ONLINE MASTERCLASS WITH DOM. YOU WILL NEED ACCESS TO FACEBOOK FOR OUR WEEKLY CLASSROOM ON A PRIVATE GROUP.
FOUR WEEK LONG COURSE, STARTS NOVEMBER 3RD 2020
ROUND ONE OPEN NOW $100
ROUND TWO OPENS OCTOBER 20TH $190
Take any of the vegatbles you have that are bright in colour and full of antioxidants. I used red cabbage, brocoli, red onions, garlic, ginger, carrots, pumpkin, capsicum. I also added some garlic, ginger and sliced chilli to taste.
add 3 tablespoons of olive oil to bottom of a big saucepan and add the ginger, sliced chilli and garlic. Allow to simmer for a few minutes so the flavours of the herbs goes into the oil.
Now add the diced and chopped vegetables..
stir well and then add 2 litres of boiling water from the kettle and 1 teaspoon of powder vegetable stock or a tablespoon of miso. The add other herbs to taste.
Simmer for an hour.
www.medicineroom.com.au for all details on training courses and online wellness shop for herbal body products and online bookings for clinics. Check out our schedule. Weekly Eumundi Markets plus Maleny clinics.
phone us +61 409765033
podcast Medicine Room can be listened to on Spotify, itunes and podbean
Our facebook pages are Dominique Livkamal and Medicineroom http://www.facebook.com/dominiquelivkamal
With love and blessings Dominique Livkamal
Dominique is the author of two books The Wellness Zone 2nd ed and The magic of food as medicine.
She is a passionate wellness advocate. In 2012 she was awarded the Australian herbalist of the year and in 2015 made a fellow of the NHAA.
Dom holds a Masters in public health/health promotion, A Bachelor or Health Science/ Complementary medicine. She is a qualified naturopath, nutritionist and herbalist . Dom also has a Diploma in Journalism, is a Kundalini yoga teacher, Zen Thai Shiatsu practitioner and a student of life and wellness advocate.
She is the founder of Medicine Room naturopathic herbal dispensary and organises wellness events. Dom created High vibes on the mountain, she developed herbal first aid services and is a programmer for The Woodford Folk Festival…. always working with love, gratefulness, light and through the divine grace!